Classic Risotto

Instructions

1. 1

   In a saucepan, warm the chicken or vegetable stock over low heat.

2. 2

   Finely chop the onion and garlic.

3. 3

   In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.

4. 4

   Add the garlic to the pan and sauté for another minute, until fragrant.

5. 5

   Stir in the Arborio rice and cook for 1-2 minutes to toast the rice, stirring constantly.

6. 6

   Pour in the white wine and stir until it is fully absorbed by the rice.

7. 7

   Add the warm stock to the rice one ladle at a time, stirring continuously, waiting for the stock to be absorbed before adding the next ladle.

8. 8

   Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes. You may not need all the stock, or you may need to add a little water if you run out of stock before the rice is done.

9. 9

   Remove the pan from heat and stir in the remaining butter, grated Parmesan cheese, and season with salt and black pepper to taste.

10. 10

    Serve the risotto warm, garnished with extra Parmesan if desired.